This pesto couscous recipe is a flavorful and easy side dish that is perfect to pair with just about anything! Made with fluffy couscous and an easy homemade pesto, this dish is simple yet delicious. 

pesto couscous
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This simple pesto couscous recipe makes a flavorful side dish or a tasty base for your favorite grain bowl! It’s a fantastic way to transform a simple pantry staple into a delicious side dish. I made homemade pesto but you can use store bought to make this recipe come together even faster. It’s a quick way to infuse some flavor into your meal, and it pairs perfectly with your favorite protein or vegetables.

Ingredients and Substitutions

  • Couscous – I recommend using Moroccan couscous because it cooks quickly. But you can use pearl couscous if you prefer.
  • Basil– You need lots of fresh basil for this pesto recipe. You’ll need about 3 oz total. Once you remove the stems, you should be left with about 2 oz — or enough to loosely fill two cups. If you don’t have basil, try my parsley pesto instead!
  • Almonds– I used roasted, salted almonds for a stronger flavor. You can use raw almonds if desired. This recipe also works with pine nuts or walnuts.
  • Olive oil– Be sure to use a high quality olive oil.
  • Garlic– I added one fresh clove, but a 1/4 teaspoon garlic powder or a 1/2 teaspoon minced garlic can be substituted if necessary.
  • Parmesan cheese- Be sure to use real Parmesan cheese, not the stuff that comes in a can. I like to buy a block of Parmesan, then I add 1 1/2 oz in the food processor to grate it. Remove the cheese from the food processor and continue to blend the remaining ingredients.

How to Make Pesto Couscous

Cook the couscous according to the package directions.
Add all the pesto ingredients to a small food processor or blender.
Blend until just slightly chunky.
Stir the pesto into the cooked couscous.
Add additional salt to taste, if needed.

My Favorite Store Bought Pesto

I included a recipe to make the basil pesto from scratch but if you want to save time, you can definitely use prepared pesto. My favorite store bought pesto is Buitoni’s Pesto, which has a great flavor that tastes homemade. America’s Test Kitchen recommended it and I’m glad I tried it! It’s the best tasting pesto I’ve found so far. If you’re looking for a vegan pesto, try the Trader Joe’s kale & pine nut pesto!

Types of Couscous

There are two common types of couscous. Moroccan couscous is small and cooks very quickly. The grains are slightly bigger than coarsely ground cornmeal. Israeli couscous is larger and takes much longer to cook. For this recipe, I used Moroccan couscous but either one can be used.

Frequently Asked Questions

  • Can I make this in a rice cooker? Yes, follow my instructions for how to make couscous in a rice cooker and then stir in the prepared pesto!
  • Can I use different flavors? If you want to add a little spicy flavor, sprinkle the couscous with crushed red pepper flakes.
  • Can I make this recipe gluten-free? Couscous does contain gluten but if you’re looking for a gluten-free option, try my pesto rice.
  • Can I make this recipe vegan? Yes! Simply use vegan pesto like the kind from Trader Joe’s. Or you can make this homemade pesto, but skip the Parmesan cheese and add a 1/4 cup of roasted, salted cashews instead.

How to Serve Pesto Couscous

Pesto couscous is versatile and can be served in various ways:

How to Store Leftovers

Keep leftover couscous in an airtight container in the fridge. When you’re ready to reheat, place it in a microwave-safe bowl, sprinkle with 1-2 teaspoons of water, and cover with a plate. Heat on high until warmed through.

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Pesto Couscous

Pesto Couscous

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 3 cups 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This pesto couscous recipe is a flavorful and easy side dish that is perfect to pair with just about anything! Made with fluffy couscous and an easy homemade pesto, this dish is simple yet delicious. 

Ingredients

Units Scale

For the couscous:

  • 2 cups uncooked couscous
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon juice

For the pesto

  • 2 cups fresh basil
  • 1/2 cup roasted almonds
  • 1/3 cup olive oil
  • 2 cloves garlic
  • 1/2 cup finely grated Parmesan cheese (about 1 1/2 oz)

Instructions

  1. Cook the couscous according to the package directions.
  2. Once the couscous is cooked, fluff with a fork, season with salt, and add a squeeze of fresh lemon juice.
  3. In a small blender or food processor, blend the basil, almonds, olive oil, and garlic until mostly smooth.
  4. Add the grated Parmesan and continue to blend until mostly smooth.
  5. Stir the pesto into the prepared couscous.

Notes

This recipe makes about one cup of pesto and four cups of couscous. Feel free to substitute store bought pesto.